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Chicken Dumplings (Halal)
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Chicken Dumplings (Halal)

1 h 15Pour 40Nutri-Score C€€
par @_cookwithmi13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

40 personnes
  • boneless skinless chicken thighs (minced in a blender)Viandes600 g
  • garlic (minced)Fruits et légumes7 morceaux
  • spring onion (minced)Fruits et légumes1 morceau
  • ginger (minced (2 tsp))Fruits et légumes2 morceaux
  • soy sauce (for the filling)Épicerie30 ml
  • oyster sauceÉpicerie30 ml
  • sesame oil (for the filling)Épicerie15 ml
  • white sugar (a pinch)Épicerie2 g
  • eggProduits laitiers1 morceau
  • corn flour (1 tsp)Épicerie3 g
  • dumpling wrappers (store-bought)Produits frais40 morceaux
  • cornstarch (mixed with water to seal the wrappers)Épicerie20 g
  • water (for the sealing slurry)Autres40 ml
  • soy sauce (for the dipping sauce)Épicerie15 ml
  • sweet soy sauce (for the dipping sauce)Épicerie15 ml
  • sesame oil (for the dipping sauce)Épicerie15 ml
  • chilli oil (for the dipping sauce)Épicerie15 ml
  • cooking oil (for frying)Épicerie30 ml

par portion

Nutrition

89kcal

Glucides
12 g
Protéines
4 g
Lipides
3 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Saladier
  • Poêle
  • Plaque de cuisson

pas à pas

Préparation

  1. Make the chicken filling

    • Blend the boneless skinless chicken thighs until minced.
    • Add the spring onion, ginger, garlic, soy sauce, oyster sauce, sesame oil, egg, corn flour and a pinch of sugar.
    • Mix everything really well until the filling is combined.
    Étape 1

  2. Fill and fold the dumplings

    • Lay a dumpling wrapper flat and place a spoonful of filling in the centre without overfilling.
    • Brush the edges with the cornstarch and water slurry to seal.
    • Fold and pleat the wrapper closed, pressing firmly so it stays together.
    Étape 2

  3. Freeze for later (optional)

    • Place the dumplings on a tray, separated so they don't touch.
    • Freeze until fully frozen individually, then transfer to a zip-lock bag and seal well.
    Étape 3

  4. Pan-fry and steam the dumplings

    • Heat a little oil in a non-stick pan and arrange the dumplings in it.
    • Add water, cover with a lid and steam until the water has evaporated.
    • Remove the lid, add a little more oil and fry until the bottoms are golden and crispy.
    Étape 4

  5. Mix the dipping sauce and serve

    • Stir together the soy sauce, sweet soy sauce, sesame oil and chilli oil.
    • Serve the hot dumplings with the dipping sauce.
    Étape 5
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